"also widely available. Some manufacturers produce meat-free sausages that use sage as the dominant flavouring and these are commonly sold as vegetarian Lincolnshire sausages. In 2004, a group of 13 Lincolnshire butchers, led by the large sausage-producing firm of George Adams & Sons, began moves to protect the name of the Lincolnshire sausage, applying for Protected Geographical Indication (PGI) status under European Union law. In support of the PGI application, the Lincolnshire Sausage Association was formed in early 2006. Under these proposals, to qualify as a 'Lincolnshire' sausage, not only would a sausage have to be manufactured in the county,"
"in yellow to celebrate the day, while others hold local events and decorate their workplaces with Lincolnshire flags. The home of Lincolnshire sausages, Batemans Brewery and Lincolnshire Poacher cheese to name a few, Lincolnshire remains a rural county renowned for its foods and drinks distributed locally and across the UK. It is also home to the famous Red Arrows RAF display team, Lincoln Cathedral, the Lincolnshire Wolds and original copies of the Magna Carta (1215) and Charter of the Forest (1217), the only place to hold copies of both. Many famous people have come from the county, including Sir Isaac"
"the 14th and 15th centuries in a ""Cold Sage Sauce"", known in French, English and Lombard cookery, probably traceable to its appearance in ""Le Viandier de Taillevent""""."" It appears in many European cuisines, notably Italian, Balkan and Middle Eastern cookery. In Italian cuisine, it is an essential condiment for saltimbocca and other dishes, favored with fish. In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day. Other dishes include pork casserole, Sage Derby cheese and Lincolnshire sausages. Despite the common use of traditional and"
"sausage. Cooking techniques for the leeks vary, as some recipes call for them to be mixed in raw, while others suggest browning them first in a frying pan. If left raw, they can lend a crunchier texture to the sausage. Both the Hairy Bikers and Canteen opt for cooking the leeks first. A variety of herbs are used, with Canteen using sage as seen in the Perkins recipe, in addition to nutmeg. The Welsh Gas Board recipe simply called for ""mixed herbs"", while Felicity Cloake in ""The Guardian"" suggested the addition of thyme. For the frying, the gas board and"
"not known how the Cumberland sausage came to acquire its special shape and taste. Historically, the sausage was more highly seasoned than it is today. This is largely attributed to the influx of spices into Whitehaven during the 18th century. During this time Cumbria was introduced to ginger, black pepper and nutmeg, as well as other foodstuffs such as molasses, sugar and rum. Many of these ingredients have been incorporated into some of Cumbria's local specialities, such as the spicy Cumberland sausage. Most sausages are divided into links but the Cumberland sausage is one continuous rope-like coil. The sausage is"
"Haslet In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French ""hastilles"" meaning ""entrails"". In Lincolnshire, haslet (pronounced '/ˈheɪslɪt/' locally) is typically made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter. Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions. Haslet (in North American English) refers to the heart, lungs, liver, stomach, and other edible viscera"
"meats. Use of filé powder by the Choctaw in the Southern United States in cooking is linked to the development of gumbo, a signature dish of Louisiana Creole cuisine. ""Also see root beer and filé powder."" ""Sassafras albidum"" is used primarily in the United States as the key ingredient in home brewed root beer and as a thickener and flavouring in traditional Louisiana Creole gumbo. Filé powder, also called gumbo filé, for its use in making gumbo, is a spicy herb made from the dried and ground leaves of the sassafras tree. It was traditionally used by Native Americans in"
"with the flavor of the final product. The sweet spices regularly used include cinnamon, allspice, nutmeg, mace, and cardamom. Other flavoring agents may include dried and fresh chilies, wine, fruit juice, or vinegar. Fermented sausages are created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including ""Lactobacillus"" species and ""Leuconostoc"" species, break down these sugars to produce lactic acid, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage."
"sometimes in the preparation of sausages, but are otherwise rare in German meals. Other herbs and spices, such as basil, sage, oregano, and hot chili peppers, have become popular since the early 80´s. Fresh dill is very common in a green salad or fish fillet. Mustard (""Senf"") is a very common accompaniment to sausages and can vary in strength, the most common version being ""Mittelscharf"" (medium hot), which is somewhere between traditional English and French mustards in strength. Düsseldorf, similar to French's Deli Mustard with a taste that is very different from Dijon, and the surrounding area are known for"
"preserving their meat. The name 'lukaniko' is derived from ancient Roman cuisine's ""lucanica"" (from Lucania regiono of South Italy) and has been used in Greek since at least the 4th century. Loukaniko Lukániko (Greek: λουκάνικο) is the common Greek word for pork sausage, but in English it refers specifically to Greek sausages flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. Greek sausages are also often flavoured with greens, especially leeks. Lukaniko is often served as a mezze, sliced and fried, sometimes with saganaki. It is also cooked into a"
"starters. ""Sassafras albidum"" is an important ingredient in some distinct foods of the United States. It is the main ingredient in traditional root beer and sassafras root tea, and ground leaves of sassafras are a distinctive additive in Louisiana Creole cuisine. (See the article on filé powder, and a common thickening and flavoring agent in gumbo.) Methods of cooking with sassafras combine this ingredient native to America with traditional North American, as well as European, culinary techniques, to create a unique blend of Creole cuisine, and are thought by some to be heavily influenced by a blend of cultures. Sassafras"
"Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire. The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and lots of chopped parsley and other ingredients are stuffed into the cuts. The other ingredients are normally kept secret but an 1894 recipe from the ""Grantham Journal"" recommended, in addition to parsley, 'a little thyme, mint, pot marjoram, young cabbage leaves and lettuce'. The dish is simmered slowly, then served sliced cold,"
"strongly flavored and are used less often, either as a flavoring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the ""holy trinity"" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup. Celery leaves are frequently used in cooking to add a mild spicy flavor to foods, similar to, but milder than black pepper. Celery leaves are suitable dried as a sprinkled on seasoning for use with"
"Herbs and spices included capers, coriander, cumin and black cumin, dill, dwarf chicory, hyssop, marjoram, mint, black mustard, reichardia, saffron and thyme. Some seasonings were imported, such as myrrh, galbanum, saffron and cinnamon, but their high cost limited their widespread use. Spices for special feasts were imported by the wealthy and royalty from Arabia and India, and were highly valued. These included various types of pepper, and ginger. Another seasoning was vinegar, which was produced by extra fermentation of new wine. It was used for seasoning foods, pickling vegetables, and medicinal purposes. Storing water and food was critical for survival,"
"modern rise of local food movements have resulted in the Oxford sausage being revived, albeit in a revised form. As with most regional foodstuffs, different recipes for Oxford sausages vary in many aspects, but all follow a similar ingredient list. The modern Oxford sausage is considered, typically, to consist of a mixture of pork and veal, seasoned with lemon and herbs. Nott's 1723 recipe calls for pork ""or"" veal, seasoned with salt, pepper, clove, mace and sage. The spice content also appears in many other late 18th and early 19th century recipes, with mace or nutmeg (derived from the same"
"be augmented with black pepper. Onions are never used. Regionally, neeps are a common ingredient in soups and stews. In England, swede is boiled together with carrots and served either mashed or pureed with butter and ground pepper. The flavored cooking water is often retained for soup, or as an addition to gravy. Swede is an essential vegetable component of the traditional Welsh lamb broth called cawl and Irish stew as eaten in England. Swede is also a component of the popular condiment Branston Pickle. The swede is also one of the four traditional ingredients of the pasty originating in"
"(used as condiment). They also used horsemint (used as condiment), juniper berries, Lamb's-quarters leaves, locust flowers, locust pods, mesquite pods, mint (used as condiment), mulberries, pennyroyal (used as condiment), pigweed seeds (used for flatbread), pine inner bark (used as a sweetener), pinyon pine nuts, prickly pear fruit (dethorned and roasted), purslane leaves, raspberries, sage (used as condiment), screwbeans, sedge tubers, shepherd's purse leaves, strawberries, sunflower seeds, tumbleweed seeds (used for flatbread), vetch pods, walnuts, western white pine nuts, western yellow pine nuts, white evening primrose fruit, wild celery (used as condiment), wild onion (used as condiment), wild pea pods, wild"
"Liquorice Liquorice (British English) or licorice (American English) ( ) is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted. The liquorice plant is an herbaceous perennial legume native to southern Europe and parts of Asia, such as India. It is not botanically related to anise, star anise, or fennel, which are sources of similar flavouring compounds. Liquorice flavours are used as candies or sweeteners, particularly in some European and Middle Eastern countries. Liquorice extracts have been used in herbalism and traditional medicine. Excessive consumption of liquorice (more than 2 mg/kg/day of pure glycyrrhizinic acid, a"
"a recipe for a tooth-powder of sage and salt. It appears in recipes for Four Thieves Vinegar, a blend of herbs which was supposed to ward off the plague. In past centuries, it was also used for hair care, insect bites and wasp stings, nervous conditions, mental conditions, oral preparations for inflammation of the mouth, tongue and throat, and also to reduce fevers. In Britain, sage has for generations been listed as one of the essential herbs, along with parsley, rosemary, and thyme (as in the folk song ""Scarborough Fair""). It has a savory, slightly peppery flavor. Sage appears in"
"here in about 1741, catering for the ""distinguished gentlemen of Lincolnshire"". Sir Francis Dashwood, founder of the notorious Hellfire Club, was a member, as were Lord Monson of Burton and Lord Robert Manners of Bloxholm. Lincolnshire has a number of local dishes, including stuffed chine and haslet, and Navenby is home to several local food champions. Navenby baker Pete Welbourne was named as Great Britain's Baker of the Year in 2004, for his Lincolnshire Plum Bread recipe, and Odling Bros butchers' shop has enjoyed repeated success in an annual competition to find the best Lincolnshire pork sausages in the county."
"Glamorgan sausage Glamorgan sausage (Welsh: ""Selsig Morgannwg"") is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs. The earliest published mention of the dish is from the 1850s in the book ""Wild Wales"" by George Borrow, although earlier records in the Glamorgan Archives show a version which contains pork. The modern vegetarian version became popular during the Second World War when meat was harder to come by, and is now mass-produced by at least two companies. Variations include swapping the leeks for onions, as well as different herbs and spices, and various"
"the traditional condiment in the northern rural areas of the United Kingdom where wild cranberries grow. In the south and in urban areas, where cranberries until recently were difficult to obtain, bread sauce was used in its place, but the availability of commercial cranberry sauce has seen a rise in its popularity in these areas too. Sometimes sausage meat, cocktail sausages or liver wrapped in bacon is also served (known as bacon rolls or ""pigs in blankets""). Especially during holiday seasons, stuffing, also known as dressing, is traditionally served with turkey. There are many varieties: oatmeal, chestnut, sage and onion"
"Saveloy A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and often available in British fish and chip shops, especially in London, Leeds, Newcastle, and the English Midlands and are occasionally also available fried in batter. The word is believed to originate from the Swiss-French ""cervelas"" or ""servelat"", ultimately from the Latin ""cerebrus""; originally a pig brain sausage particularly associated with Switzerland. Although the saveloy was traditionally made from pork brains, the ingredients of a shop-bought sausage are typically pork (58%), water, rusk, pork fat, potato starch, salt, emulsifiers (tetrasodium diphosphate, disodium diphosphate), white pepper,"
"Cumberland sausage Cumberland sausage is a form of sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. They are traditionally very long, up to 21 inches (50 cm), and sold rolled in a flat, circular coil, but within western Cumbria they are more often served in long curved lengths. The meat is pork, and seasonings are prepared from a variety of spices and herbs, though the flavour palate is commonly dominated by pepper, both black and white, in contrast to the more herb-dominated flavours of sausage varieties such as those from Lincolnshire. There are traditionally"
"a compound taste, for example parsley and cloves or pepper and ginger. Common herbs such as sage, mustard, and parsley were grown and used in cooking all over Europe, as were caraway, mint, dill and fennel. Many of these plants grew throughout all of Europe or were cultivated in gardens, and were a cheaper alternative to exotic spices. Mustard was particularly popular with meat products and was described by Hildegard of Bingen (1098–1179) as poor man's food. While locally grown herbs were less prestigious than spices, they were still used in upper-class food, but were then usually less prominent or"
"older French name ""levesche"", from late Latin ""levisticum"", in turn thought to be a corruption of the earlier Latin ""ligusticum"", ""of Liguria"" (northwest Italy), where the herb was grown extensively. In modern botanical usage, both Latin forms are now used for different (but closely related) genera, with ""Levisticum"" for (culinary) lovage, and ""Ligusticum"" for Scots lovage, a similar species from northern Europe, and for related species. In Germany and the Netherlands, one of the common names of lovage is ' (German) or ' (Dutch) because the plant's taste is reminiscent of Maggi soup seasoning; however, the classic German name is"
"pepper, with ship's biscuit used to thicken the dish. Modern English scouse resembles the Norwegian stew ""lapskaus"", although it differs from the German ""labskaus"" which is similar to Hash. Scouse is a stew, similar to Lancashire hotpot, usually of mutton, lamb (often neck) or beef with vegetables, typically potatoes, carrots and onions. It is commonly served with pickled beetroot or pickled red cabbage and bread. Scouse is strongly associated with Liverpool, where it remains popular and is a staple of local pub and café menus, although recipes vary greatly and often include ingredients which are inconsistent with the thrifty roots"
"and export potential. Ningxia goji is the variety used by practitioners of traditional Chinese medicine. Wolfberries are celebrated each August in Ningxia with an annual festival coinciding with the berry harvest. Originally held in Ningxia's capital, Yinchuan, the festival has been based since 2000 in Zhongning County. Besides Ningxia, commercial volumes of wolfberries grow in the Chinese regions of Inner Mongolia, Qinghai, Gansu, Shaanxi, Shanxi, and Hebei. ""Lycium barbarum"" had been introduced in the United Kingdom in the 1730s by The Duke of Argyll, but the plant was mostly used for hedges and decorative gardening. The UK Food Standards Agency"
"when it presents attractively contrasting stripes of pink and green. Food writer Jane Grigson gave a recipe in ""The Observer"" in March 1984. The poet Paul Verlaine, who in the mid-1870s spent a year as a schoolmaster just north of Boston, liked stuffed chine so much that he tried unsuccessfully to find it elsewhere in England. In 1936 the ""Sunderland Daily Echo"" reported that chine was a traditional dish served on Trinity Sunday in Old Clee, north-east Lincolnshire. Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of"
"chef Sophie Grigson suggested the use of lard, while the Bikers used vegetable oil. Both Cloake and ""The Daily Telegraph"" writer Nigel Godwin proposed frying Glamorgan sausages in butter. Glamorgan sausage Glamorgan sausage (Welsh: ""Selsig Morgannwg"") is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs. The earliest published mention of the dish is from the 1850s in the book ""Wild Wales"" by George Borrow, although earlier records in the Glamorgan Archives show a version which contains pork. The modern vegetarian version became popular during the Second World War when meat was"
"onion, celery, and carrot as well as diced pork hocks and a dash of Worcestershire sauce. Another recipe recommends using rock fish or sea bass as the fish fillet ingredient. The Epicurious website recipe calls for onions, carrots, celery, a seeded and skinned tomato, minced garlic, unsalted butter, filleted white fish (Cod, Grouper, Tilefish, or Snapper), seasoned with bay leaf, thyme, allspice, Worcestershire sauce, and the traditional black rum and sherry pepper sauce. Traditional recipes are seasoned with black rum, and ""sherry peppers sauce"", a hot sauce made of pimentos marinated in sherry and spices. Locally manufactured ""Outerbridge's Original Peppers"
"used in squash, most modern British companies are gradually aiming to use natural colours such as beta carotene or anthocyanins, and natural flavourings. Traditional squashes may be flavoured with elderflowers, lemon, pomegranate, apple, strawberry, chokeberry (often with spices such as cinnamon or cloves added), orange, pear, or raspberry. Modern squashes usually have simpler flavours, such as orange, apple, summer fruit (mixed berries), blackcurrant, apple and blackcurrant, peach, pineapple, mango, lime, or lemon. ""Cordial"", ""diluted juice"", and ""squash"" are similar products, although the products known as cordials tend to be thicker and stronger, requiring less syrup and more water to be"
"common in the UK. Saveloy A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and often available in British fish and chip shops, especially in London, Leeds, Newcastle, and the English Midlands and are occasionally also available fried in batter. The word is believed to originate from the Swiss-French ""cervelas"" or ""servelat"", ultimately from the Latin ""cerebrus""; originally a pig brain sausage particularly associated with Switzerland. Although the saveloy was traditionally made from pork brains, the ingredients of a shop-bought sausage are typically pork (58%), water, rusk, pork fat, potato starch, salt, emulsifiers (tetrasodium diphosphate,"